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Tuesday, February 8, 2011

Chow Fun

From the kitchen of One Perfect Bite...Once signs of spring appear, the heavy soups and stews of winter lose their appeal to me, and my thoughts move on to lighter brighter fare. I do a great deal of Asian-style cooking at this time of year and my battered old wok, which has been tucked away for most of the winter, is moved to a more prominent and accessible location. I had a taste for Chinese or Thai food today, so, I got online and placed my first order of the year for exotics not locally available, and then walked to the Asian market to explore and poke around at a leisurely pace. When I found blocks of fresh rice dough I knew immediately what our dinner would be. The Silver Fox and I have a weakness for Chow Fun, a Cantonese dish whose name literally means "stir-fry the noodles". The noodles can be difficult to find, so, when they are available I waste no time, and, following the injunction, do indeed, "stir-fry the noodles". Before going any further, I'm going to beg the indulgence of my Asian friends, because my recipe, and what I laughingly call my technique, bear no resemblance to anything they've ever seen in their kitchens. I promise you the dish will be delicious, but it certainly is not authentic, except maybe in an Irish kind of way. For years I had a problem cooking fresh rice noodles. They literally would disappear on me because I followed recipes that had them cook for too long a time and they would disintegrate. I overcame the problem with a technique all my own. Rice dough comes in brick-like packages that are cut into strips or ribbons. The ribbons must be softened before the noodles can be stretched and separated. I've found that microwaving the noodles solves the problem. I use the defrost cycle for 1 minute and the regular cycle for 30 seconds and the combination gives me noodles that can be easily separated and need no further cooking. They go into the wok only to be warmed and seasoned. I use a small amount of pork or chicken in this dish and add snow peas and sprouts for color and texture. This is mildly flavored. If you want your dish to have heat, I suggest you offer hot sauce or chilies at the table. This dish is really easy to make and I know that those of you who try it will be pleased. Here's the Irish version of Chow Fun.

Directions:1) Stir together 1-1/4 cups stock, oyster sauce, soy sauce, sugar, and rice wine.2) Place sliced meat in a bowl and toss with half of marinade. Set aside. 3) Place noodles in microwave bowl, lightly cover and heat, using defrost cycle, for 1 minute. Then cook for 30 seconds on HIGH power. Separate noodles, then toss with 1 teaspoon oil. Set aside.3) Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add remaining 1/4 cup oil, swirling wok to coat evenly, and heat until it just begins to smoke. Drain meat and stir-fry until just cooked through, about 2 minutes. Add noodles and toss to mix. Add snow peas and scallions and stir-fry until snow peas are bright green and crisp-tender, about 1 minute. Add garlic, and ginger and stir-fry 1 minute longer.4) Add reserved marinade from step 1 and, stirring, bring to a boil. Add remaining 1/4 cup stock. When mixture boils, stir cornstarch mixture and add to wok, then boil, stirring, until sauce is thickened and noodles are well coated, about 30 seconds. Stir in bean sprouts and remove wok from heat. Season with sesame oil and pepper. Serve immediately. Yield: 2 to 4 servings.

Your chow fun looks delicious! The rice noodles we find here in the States are difficult to separate and I am glad you found a way to do it. Thanks for the microwave tip. I will have to try that soon :)

When I hear the word "Chow Fun", it always make smile. My parents used to make this dish a lot when we had a restaurant. Every weekend, I eat Chow Fun. You got all the ingredients and presentation spot on. Great job, Mary!

Chow Fun "authentic in an Irish sort of way" has me tickled. Reminds me of my Italian-Oriental stir fry. I won't be relinquishing soups and stews anytime soon (it was minus ten F when I woke up) but I like the move to lighter eating. Maybe it will encourage lighter weather.

We LOVE Chinese food at our house--it's actually what my two kids (ages 2 and 5) request if we ask them where they want to go for dinner! I'm always looking for Asian-inspired recipes...can't wait to try this!!!

I enjoy ordering Chow Fun when we go out to eat, but I have never tried to make it. Thank you for the tips on preparing the rice noodles. You make it seem less intimidating. It made me so hungry just looking at your photo. :)

wow mary! i think your chow fun looks so good, no kidding! over here, we call this broad noodles " hor fun", you know something, this noodles is not easy to stir fry unlike other noodles. These noodles that are sold over here in packets are usually comes very oily and on top of that, the people frying that will also add a lot of oil when stir frying them and on a very hot wok, that's why the one we eat outside is always very smooth and nice and will never stick onto the wok! glad you found your way of making this easier to cook and less oily!

I love noodles and this recipe has the veggies and the chicken and it just looks so yummy!

I posted a cake recipe perhaps you might like to try. It is a bit like carrot cake with the cream cheese frosting only ten times more delicious. It isn't my recipe. It came from a magazine. Enjoy!Joyce M

Thanks so much for this recipe, Mary. It is one of my favorites and I haven't had it in so long (well, I swore off Chinese restaurants) and miss it dreadfully. I have never tried to make it at home.. now I know how!!! Thanks.

I made your sauce to go with some chow fun noodles I had bought. I was kinda in a hurry so I only did the sauce, chives and water chestnuts. I love the sauce. Its a keeper. Next time I am going to make the whole thing- lots of veggies.

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